Sometimes we forget about our produce in our pantry or fridge. This produce then uncovered, deemed as too "old", and is sent away - never to be seen again. Luckily, we noticed some great ways you can use up this old/overripe/wise produce quickly, easily, and deliciously. Here we go!
Peaches, nectarines, berries, lemons:
- make a bread: mash the fruit, 1/2 cup sugar, a beaten egg. 1 1/2 cup flour, 1 teaspoon baking soda, 1 teaspoon vanilla extract, pinch of salt, 1/3 cup melted butter. Stir up, pour it in a pan and bake for an hour at 350 degrees
- make muffins: lemon poppyseed muffins recipe
- make scones
- make a jam: add fruit chunks, a little sugar, some juice for liquid in a pot and let it simmer after - mashing mixture together. Then bring to rolling boil for a few minutes. Jar and refrigerate
- make a compote: 1/3 cup fresh/frozen fruit + 3 tbsp OJ in medium saucepan on medium heat. Once bubbling, continue cooking over medium-low heat for no more than 12 minutes, add cinnamon or chia seeds after refrigerated (optional), reheat to serve
- make stuffed pancakes
- make a meat glaze: blend it + chicken stock + balsamic vinegar
- make a salad dressing: blend it + olive oil, vinegar, herbs/seasonings, nuts (optional), and cheese (optional)
- make a pie or cobbler
- make flavored water
- make fruit leather: blend it, spread it in a thin layer on a Silpat/dehydrator rack, bake it at very low temperature in the oven until it's leather-like
- make a granita/slushy: pour a fruity liquid into a pan, place it in the freezer, use a spoon or fork to scrape the icy mixture as it freezes
Grapes, citrus, berries:
- make a syrup: toss them with honey and cinnamon, roast the mixture and enjoy atop ice cream or anything for that matter!
Almost all fruit:
- make a smoothie: some people actually prefer the richer, concentrated taste of overripe fruit! you may, too!
- make popsicle lollipops: freeze it in ice cube trays with wood sticks as the handles
- make a sorbet
- make a chutney: fun recipe here
- make a vinegar: take the core and scraps (make a sugar water: 1 quart water to 1/4 cup sugar, dissolve sugar. Fill a jar with fruit scraps and pour in sugar water. Cover with towel, let ferment at room temperature. Stir once per day. Strain out fruit scraps when liquid darkens. Let sit/stir for 2 to 3 weeks longer.)
- make apple/pear sauce: cut apples into quarters and fill a very large enamel or stainless steel pot. Squeeze lemon juice over top and add about 2 cups of water to the pot. Bring to a boil and simmer, covered, for several hours until apples are very tender. Push down with a potato masher occasionally and check that the apples are not burning. Allow to cool and pass in batches through a food mill. Stir in syrup and spices. Store in refrigerator or freezer
Look out for upcoming post: simple ways to stop forgetting to use up all your produce to begin with!